Pork Tenderloin with Baked New Potatoes
Makes 4 servings. Recipe is from Corinne Cook.
2 pounds small (2-inch) red new potatoes, well-washed and strip of peeling removed
4 tablespoons butter, melted
2 tablespoons creamy horseradish
Generous pinch of salt
Freshly ground black pepper to taste
Additional butter, if desired, to brush on top of potatoes
1½ pounds boneless pork tenderloin, remove any sinew or tough connective tissue with sharp knife, rinse meat and pat dry with paper towel
½ cup plain bread crumbs, fine or Panko-style
¼ cup chopped fresh basil
1 tablespoon dried thyme leaves
1 large clove garlic, minced
1 teaspoon salt or to taste
Black pepper and cayenne pepper to taste
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
Fresh basil sprig for garnish, if desired
1. Preheat oven to 425 F.
2. Prepare potatoes and set aside. Lightly spray rack of broiler pan or rack that will fit in a rimmed baking pan.
3. In medium bowl, stir together melted butter, horseradish, salt and pepper. Toss the potatoes in the horseradish/butter mixture and place them on one end of the rack in the baking pan; later, the meat will be added at the other end.
4. Bake potatoes for 20 minutes. Remove from oven, but keep temperature at 425 F.
5. In medium bowl, combine bread crumbs, chopped basil, thyme, garlic, salt, black pepper, cayenne and olive oil. Mix until oil is well distributed throughout bread crumbs.
6. Spread bread crumbs on large plate and roll tenderloin in the crumbs. Using your hands pat the crumb mixture onto the meat, covering all areas. I patted the remainder on the top once it was on the rack.
7. Return the meat and potatoes to the oven and continue baking for about 25 minutes. Test internal temperature of meat with instant-read thermometer. Cook to 145 degrees for pink and juicy, or extend time if you like it a bit more done.
8. Test potatoes for tenderness. If necessary, remove them from oven if they are getting too brown. At serving time, top potatoes with chopped fresh parsley and more melted butter, if desired.
9. Let pork rest 5 or 10 minutes before carefully slicing with an electric knife. Garnish platter with fresh basil, if desired.